What to Cook

Classic Celery Stuffing

Stuffing is my favorite food, and this is my favorite stuffing, bar none. Highly recommend making more than one pan.

Leek and Greens Gratin

This is our Thanksgiving mac and cheese moment. If you’re thinking “no, that’s kale,” just trust me: it will probably be your favorite thing on the table.

Frizzled Green Beans, Mushrooms and Onions

This is a perfect side dish, IMO. It’s savory, deeply flavorful, and really lets the vegetables shine.

Brown Buttered Squash, Dates and Walnuts

I never knew squash could be this good (and yes, you can make it with sweet potatoes!).

Creamy Buttermilk Potatoes

My favorite way to make mashed potatoes—a little lumpy, very creamy, lots of butter, some buttermilk for tang, and lots of black pepper and chives.

Apple Cinnamon Tart

The only thing I can think about eating after eating, you know, everything else: a simple flaky buttery apple tart.

Cheater’s Turkey Stock

If you have the time or desire (or both) to make your own turkey stock from additional parts and bones before Thanksgiving cooking gets started, feel free. The rest of us can doctor store-bought broth with the “extra” parts of the turkey.

Leafy Herb Salad

This salad is more an idea than a recipe. Perfectly paired with big meals.

Fancy Canned Cranberries

The ultimate high-low condiment your table didn’t know it was missing. These dressed-up canned cranberries become tart, juicy and a little bit savory thanks to some fresh citrus, thinly sliced red onion and a little flaky salt.

Dry-Brined Turkey With Sheet-Pan Gravy

For those who want to let the side dishes do the talking, this is the bird for you. Delightfully simple, it’s dry-brined (meaning highly seasoned) with only salt, pepper, some thyme and a little brown sugar, which helps with that golden-brown skin.

Green Beans and Greens With Fried Shallots

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Crushed Sour Cream Potatoes

These extremely rich, highly textured potatoes are no less luxurious than the silky mashed variety, but they are a lot less work. There’s no ricing, mashing or whipping — just a simple crush to expose the potatoes’ craggy interior. From here on out, the key word is “cream”.